Ingredients
• 1 large head cauliflower, cut into florets • 1 onion, diced • 3 cloves garlic, minced • 4 cups vegetable broth • 1 cup heavy cream • 2 tbsp olive oil • 2 tbsp butter • 1 tsp thyme • ½ tsp nutmeg • Salt and pepper to taste • 2 tbsp fresh parsley, chopped • ¼ cup Parmesan cheese, grated
Instructions
- Preheat oven to 425°F
- Toss cauliflower florets with 1 tbsp olive oil
- Season with salt and pepper
- Roast 25-30 minutes until golden and tender
- Heat remaining olive oil and butter in large pot
- Sauté onion until translucent
- Add garlic and cook 1 minute
- Add roasted cauliflower and vegetable broth
- Bring to boil, then reduce heat
- Simmer 15 minutes to blend flavors
- Puree soup with immersion blender until smooth
- Stir in heavy cream and thyme
- Add nutmeg, salt, and pepper to taste
- Heat through without boiling
- Serve hot with parsley and Parmesan
PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 6, Calories: 180, Net Carbs: 12g, Fats: 14g, Protein: 6g